Hojicha Flat White (Printable Version)

Aromatic roasted Japanese green tea meets velvety steamed milk for a smooth, nutty beverage perfect for morning or afternoon enjoyment.

# What You'll Need:

→ Hojicha Concentrate

01 - 2 teaspoons hojicha loose leaf tea or tea bags
02 - 1/2 cup hot water at 195°F

→ Milk

03 - 1/2 cup whole milk or oat milk

→ Sweetener

04 - 1 teaspoon sugar, honey, or syrup (optional)

# Directions:

01 - Steep hojicha tea leaves or tea bags in 1/2 cup hot water at 195°F for 3 to 4 minutes. Strain and discard the leaves or remove tea bags.
02 - Heat 1/2 cup milk until steaming but not boiling. Froth the milk using a steam wand, frother, or by vigorously shaking in a sealed jar until fine microfoam forms.
03 - Pour the steeped hojicha concentrate into a pre-warmed cup. Add sweetener if desired and stir until dissolved.
04 - Gently pour the microfoamed milk over the hojicha concentrate, aiming for a smooth blend with a creamy top layer. Serve immediately.

# Additional Tips::

01 -
  • It's genuinely easier than pulling an espresso shot, yet tastes like you've mastered something special.
  • The hojicha brings a roasted warmth that coffee drinkers crave, but without the afternoon jitters that used to haunt me.
  • One cup feels indulgent enough to slow down for, but simple enough to make on your busiest mornings.
02 -
  • The water temperature genuinely matters—I learned this after scalding a batch at a full boil and tasting something harsh and astringent instead of smooth and toasty.
  • Microfoam is not the same as bubble bath foam; the difference between a beautiful flat white and a disappointing cup is all in those invisible, velvety tiny bubbles.
03 -
  • Pre-warm your cup by rinsing it with hot water before you pour anything into it—this small step keeps your drink at the perfect temperature from first sip to last.
  • If your milk isn't frothing properly, make sure it's fresh and cold when you start; old milk or milk that's already warm won't create that silky microfoam texture.
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